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Savory Smoked Tri-Tip Recipe with Easy Garlic Herb Butter

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A flavorful smoked tri-tip roast paired with a garlic herb compound butter that enhances the smoky crust with creamy, fresh herb notes. Perfect for backyard barbecues and family dinners.

Ingredients

Scale
  • 2 to 3 pounds tri-tip roast, trimmed of excess fat
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon lemon zest (optional)
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Prepare the Compound Butter (10 minutes + chilling): In a mixing bowl, combine softened unsalted butter with minced garlic, chopped parsley, rosemary, thyme, lemon zest, salt, and black pepper. Stir until well mixed. Transfer the butter onto a piece of plastic wrap or parchment paper and roll it into a log shape about 1.5 inches (4 cm) in diameter. Twist the ends tightly and refrigerate for at least 30 minutes to firm up.
  2. Season the Tri-Tip (5 minutes): Pat the tri-tip dry with paper towels. Rub olive oil all over the meat to help the seasoning stick. In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika. Generously season the tri-tip on all sides with the spice mix, pressing it in. Let the meat rest at room temperature for about 20 minutes before smoking.
  3. Preheat the Smoker (15 minutes): Get your smoker up to a steady 225°F (107°C). Use hickory or oak wood chips for a robust smoky flavor. If using a charcoal grill, set it up for indirect heat and add soaked wood chips on the coals. Place a water pan inside the smoker to maintain moisture.
  4. Smoke the Tri-Tip (1.5 to 2 hours): Place the tri-tip fat side up on the grate, away from direct heat. Insert a meat thermometer probe into the thickest part of the roast. Close the lid and smoke until the internal temperature reaches about 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This typically takes 90 to 120 minutes, but rely on temperature rather than time.
  5. Rest the Meat (15 minutes): Remove the tri-tip from the smoker and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute.
  6. Slice and Serve: Slice the tri-tip thinly against the grain. Top with slices of the garlic herb compound butter while the meat is still warm so it melts slowly, infusing every bite.

Notes

If the crust forms too quickly, wrap the tri-tip loosely in foil halfway through smoking to prevent drying out. Rest compound butter at least 30 minutes before use to enhance flavors. Use a reliable meat thermometer to monitor doneness. Slice against the grain for tenderness. Can substitute vegan butter and dried herbs for a dairy-free version.

Nutrition

Keywords: smoked tri-tip, garlic herb butter, backyard barbecue, smoked beef, compound butter, easy tri-tip recipe, grilled tri-tip

Find it online: https://blipflavor.com/savory-smoked-tri-tip-recipe-with-easy-garlic-herb-butter/